Recipe: Caramelised bananas

1. For Duche de Leche: Cover condensed milk with cold water, boil for two hours, topping up water as needed. Remove, cool and use.

2. For icecream, blend over-ripe bananas in a food processor until smooth. Add dulce de leche and blend. Pour into plastic container and place in freezer for four hours, or until firm.

3. For praline, line a baking tray with baking paper. Heat a heavy-based frying pan over high heat. Slowly sprinkle in the caster sugar, allowing it to melt before adding more. As it melts, stir with a wooden spoon to ensure it doesn't burn. Keep adding the sugar and stirring until it is a dark golden-brown colour.

4. Quickly add the almonds and pour the mixture onto the tray. Allow to cool, then break into large chunks and place in a food processor. Pulse until roughly crushed.

5. For bananas, melt butter in a pan over medium heat, add brown sugar and stir. Cook for five minutes or so, stirring, until caramel forms.

6. Add sliced ripe banana and continue to cook until banana is soft and golden. Remove from heat.

Serve bananas drizzled with any extra caramel from the pan. Add a scoop of icecream and sprinkle with praline.

Serves 4